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Revolution Ice Cream Co. brings unique blends to Brandon

BRANDON — Hoping to tempt her taste buds with a crazy combination of ice cream flavors, Kimberly Cobb recently stood outside Revolution Ice Cream Co., in 84-degree heat for more than an hour.

She wasn't alone.

The shop at 220 W Brandon Blvd. staged its grand opening April 14 and drew more than 700 patrons who wanted to sample flavors such as Curried Sky (vanilla with curry toasted coconut), Ch2Hñ (chocolate habanero) and Pump up the Yam (sweet potato with caramel, pecans and marshmallows.)

The idea is the brainchild of owner Bill Workman, who said the idea originated while visiting an alternative ice cream establishment in Pittsburgh. Workman, unemployed at the time, went to Pittsburgh to visit his brother during a family funeral and stumbled upon the ice cream shop and decided to experiment with his own flavors.

He toiled in his kitchen making three pints of ice cream at a time in his home ice cream maker. Before he knew it, he was cranking out 250 pints a month for friends and family, and ready to open up shop literally, so he went to his wife, Leslee, with the idea.

"She said, 'no, you can't feed a family of six on ice cream,' " Workman said, alluding to their four children Nathan, 15; Chloe, 13; Eli, 5; and Liam, 4.

With the help of Nathan and Chloe and some volunteer employees, Bill and Leslee opened their doors March 6 and gave away free, hand-crafted ice cream for the first four days. More than 650 people from as far away as Sarasota, Lakeland, Orlando and New Port Richey have traveled to taste the revolution.

"This was so wanted," Workman said. "I can't believe how much response there's been."

Prices range from $5 for a bowl to $6 for a waffle bowl. Or try take home orders for $7 a pint or $13 for a quart.

Workman said he gets his inspiration by thinking of "something people cook and how it might fit in to ice cream." He said his next "top secret" special flavor he is working on perfecting is chicken and waffles.

That's good news for people like Cobb who settled for the Porky's Delight bowl, a mix of vanilla, bacon and bacon brittle, after learning there was no pumpkin goat cheese on ice.

"Oh my gosh that's good," said Cobb, 30. "It was definitely worth the wait.

Wisdom of yoga comes to Riverview

To get a better understanding of why Henry Huta chose to open the Ancient Wisdom of Yoga studio on a semi-serene wooded acre and a half of land in Riverview, it helps to know a little of his background. Born in Germany to a father who survived a Nazi prison camp, Huta lived in Scotland, spent five years in the Vatican seminary and speaks six languages including German, Italian, Ukrainian, Vietnamese and Latin.

Huta is a retired Marine who served in Vietnam, and currently is working toward his Ph.D. in quantum physics — a topic he has researched for 20 years because, he says, it teaches that "all objects are possible."

Combine Huta's life resume with his 25-year background as a turnaround CEO, reviving some 10 companies and the similarities between successful business and yoga become apparent.

Huta says both are about "people empowerment." One of nearly a dozen yoga instructors at the studio, Huta teaches a style called ananda, which he explains is 25 percent physical and 75 percent about how "one can use your mind and subtle body to invigorate your body."

The Ancient Wisdom of Yoga will hold a grand opening on April 27 from 10 a.m. to 4 p.m. at 10209 Gibsonton Drive in Riverview. Visit for more information about the instructors and classes.

If you know of something that should be in Everybody's Business, email Eric Vician at

Revolution Ice Cream Co. brings unique blends to Brandon 04/18/13 [Last modified: Sunday, April 21, 2013 4:29pm]
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